Strawberry Cheesecake with Cookie Sauce
Ingredients:
Cheesecake filling:
225 g softened cream cheese
1/4 cup cookie sauce (Biscoff or Speculoos cookie sauce)
1/4 cup powdered sugar
1/2 tsp vanilla extract
1 tablespoon milk (adds smoothness if desired)
Strawberry filling:
12-15 large strawberries, pedicled
1/2 cup crushed graham crackers or Biscoff crackers
2 tablespoons melted butter (helps cookie crumbles stick)
Steps:
Step 1: Make the cheesecake filling
In a bowl, beat together the cream cheese, cookie sauce, powdered sugar, and vanilla extract until smooth.
If the mixture is too thick to pipe, add 1 tablespoon of milk.
Pack the mixture into a piping bag or an airtight bag (cut a small slit in the corner of the bag).
Step 2: Prepare the strawberries
Wash and pedicle the strawberries (use a knife or spoon to remove the green pedicle and stone).
Drain with a kitchen paper towel.
Step 3: Assemble the strawberry filling
Squeeze the cheesecake filling into the center of each strawberry.
In a small bowl, combine the crushed cookies with the melted butter.
Dip each strawberry in the cookie crumble so that the surface is evenly coated with the cookie crumble.
Step 4: Enjoy! 😍
Refrigerate for 15-20 minutes before serving for a better taste.
✨ 🍓 Vanilla Cream Strawberry Muffin Cake 🍓 ✨
Creamy strawberry muffin cake, perfect for an afternoon with friends 🍓 🧁 💕
✅ Ingredients:
✨ Muffin cake:
-2 eggs
-1 cup sugar
-100 g of melted butter
-1 cup of milk
-1 teaspoon vanilla extract
-2 cups medium gluten flour
-1 tsp baking powder
-appropriate amount of sugar (for sprinkling on the surface)
✨ Cream filling:
-2 cups of milk
-3 egg yolks
-1/2 cup sugar
-2 tablespoons cornstarch
-1 tablespoon butter
-1 teaspoon vanilla extract
✨ Decoration:
-Fresh chopped strawberries
✅ Preparation method:
✨ To make a muffin cake:
Whisk together eggs and sugar until bubbly. Add the melted butter, milk and vanilla extract. Stir in sifted flour and baking powder.
✨ Roasting:
Pour batter into muffin molds and bake in a preheated 180 °C (350 ° F) oven for 20-25 minutes.
Once out of the oven, coat the muffin with sugar. ✨
✨ Custard sauce:
Heat the milk. Take another pot and combine the egg yolks, sugar and cornstarch.
Slowly add a small amount of warm milk and stir well, then pour the mixture back into the pan until thick.
Add butter and vanilla extract. Let cool.
✨ Assembly:
Poke a small hole in the top of each muffin.
Use a piping bag to squeeze the custard sauce into the holes and garnish.
✨ Final embellishment:
Top with strawberry slices and enjoy! 😍
✨ Baking Tip: Refrigerate the muffins before filling them so the cream sets perfectly and retains its shape 💛 ❄
🍒 Cherry Pecan Cheesecake
Ingredients:
2 cups Graham’s cookie crumbs
6 tablespoons melted butter
8 oz softened cream cheese
1 cup powdered sugar
1 tablespoon lemon juice
1 tsp vanilla extract
1 ½ cup whipped cream topping (cold whipped cream)
1 ½ cups maraschino cherries, drained and patted dry
1 cup pecans, finely chopped (half for filling and half for toppings)
Production instructions
Prepare the crust by mixing the Graham cracker crumbs with the melted butter until the texture resembles a wet sand.
Press the mixed pastry tightly into the bottom of the glass baking dish to form an even compact layer.
Place the baking sheet in the fridge for 10-15 minutes to help the crust firm.
In a large bowl, use a hand mixer to beat softened cream cheese until completely smooth and lump-free.
Gradually add the powdered sugar and continue mixing until the mixture is fine and even.
Pour in lemon juice and vanilla extract and stir again until well incorporated.
Using a spatula, gently pour the beaten skin into the cream cheese mixture, keeping the texture light.
Add half of the chopped pecans and chopped maraschino cherries to the mixture and slowly stir to avoid creamy puffing.
Using a spatula, spread the cherry cream mixture evenly over the refrigerated pastry to smooth the surface.
Arrange whole Maraschino cherries evenly on top as shown.
Sprinkle the remaining chopped pecans generously over the top layer to make it crunchy.
Place dessert in the refrigerator for at least 3-4 hours until completely set and firm enough to slice cleanly.
Cut into large cubes and refrigerate to serve.
